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Cajun Tofu & Tomato Courgetti with Leek & “Cheesy” Mushrooms”

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Ingredients

Adjust Servings:
1 x 400g tin Tinned chickpeas - drained
2 Garlic Cloves - peeled
4tblsp Nutritional Yeast
2 tblsp Coconut Aminos
1 Leek - chopped
2 Portobello Mushrooms - Large
250g Firm Tofu - cut into 1cm cubes
1 tblsp Cajun Seasoning
3 Courgettes - spiralized or cut into thin strips
30 Cherry tomatoes
2 tblsp Coconut aminos
1 tblsp Apple Cider Vinegar
1 tsp Agave Syrup
1 tblsp Dried Basil

Cajun Tofu & Tomato Courgetti with Leek & “Cheesy” Mushrooms”

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    Ingredients

    Directions

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    Steps

    1
    Done

    Cook the leeks in a pan until soft. Cool.

    2
    Done

    Put the chickpeas, garlic, yeast, aminos and leek in a food processor and blitz until smooth. Season.

    3
    Done

    Fill both the mushrooms with the chickpea mix. Bake for 30 minutes.

    4
    Done

    Heat up a pan. Coat the tofu with the Cajun spices. Season. Cook gently till everything else is ready.

    5
    Done

    Cook the tomatoes whole in a pan until really soft. Add aminos, vinegar, basil and syrup. Season. Squash all the tomatoes to make a “sauce”.

    6
    Done

    Add the courgette to the tomato “sauce “heat through for a few minutes – do not overcook it will go soggy.

    RdC

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